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Coastal skillet - The Field Kitchen

Garlic-Butter Spiny Pink Scallop

12 minutes prep
10 minutes cook or dry
4 yield

Tender spiny pink scallop with garlic, parsley, and butter.

Recipe reviewed 2026-07-21 · Identification and food safety are part of the method

Ingredients

  • 1 pound cleaned spiny pink scallop
  • 2 tablespoons butter
  • 2 garlic cloves
  • 2 tablespoons parsley
  • 1 lemon

Method

  1. Keep cold and pat dry.
  2. Cook in butter in one layer.
  3. Add garlic and continue to 145 F.
  4. Finish with parsley and lemon.

Field note & safety

Harvest only where legal and currently open. Check the health department map immediately before gathering; marine biotoxins are not destroyed by cooking or freezing.

Meet the ingredient →Spiny Pink Scallop in the Trophy RoomUSDA temperature chart ↗Current minimum safe temperaturesWA shellfish safety ↗Closures and biotoxin alerts

Watch it found or caught

Watch the field entry →UNI and Scallops CAUGHT TODAY #foodadventure #seafood #seafoodloversWatch the field entry →ORANGE SCALLOP #foodadventure #seafood #seafoodloversWatch the field entry →Diving for GIANT Sea Urchin and Scallops (catch n EAT)
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Garlic-Butter Spiny Pink Scallop